Real Recipes From Real Home Cooks ®

cheese and peas salad

(1 rating)
Recipe by
Jean Braten
Toppenish, WA

I love salads, and I'm always looking for new recipes for all kinds of salad.I found this recipe in an old Miriam Loo cookbook, but I tweaked it quite a bit to personalize it. My favorite herb to use is mint,(peas and mint, what could better say Spring!) but you can use any dried or fresh herb of your choice. Just remember that if using fresh herbs to increase the amount. I always double this recipe, for our large gatherings.I hope you enjoy this as much as we do.

(1 rating)
yield 6 serving(s)
prep time 1 Hr
cook time 5 Min

Ingredients For cheese and peas salad

  • 10 1/2 oz
    frozen tiny peas
  • 2
    hard boiled eggs peeled and chopped
  • 1/4 c
    chopped sweet pickles
  • 1/2 c
    chopped celery
  • 4
    green onions, chopped, including green tops
  • 1/2 c
    diced cheddar cheese (1/4 inch cubes)
  • 1/3 c
    real mayonnaise
  • 3 Tbsp
    dairy sour cream
  • 1/2 c
    tiny shell macaroni cooked to al dente (about 5 minutes) drain well, and cool
  • 1 tsp
    dried simmer savory, or mint, or taragon ( dried, crushed herb of choice to taste)
  • salt and freshly ground pepper to taste
  • 3 Tbsp
    fresh minced parsley (flat or curly leaf)
  • 6
    crisp lettuce leaves
  • 2
    med. sized tomatoes cut in wedges

How To Make cheese and peas salad

  • 1
    In large heat resistant bowl, pour boiling water over peas just to cover, let stand 1 minute. Drain well.Combine peas with eggs, pickles, celery, green onions, and cheese; toss gently.
  • 2
    Blend mayonnaise and sour cream; toss with cooked shell macaroni and pea mixture gently stirring to moisten well.If salad seems too dry, you can increase the sour cream and mayonnaise until it's moist enough. Add crushed herb of choice to taste, salt and pepper to taste, and 1 1/2 tablespoons parsley. Chill 1 hour or more, Serve on chilled crisp lettuce leaves garnished with tomato wedges and sprinkled with remaining parsley.

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